Pure recipes

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It is often what is NOT in organic foods that really makes the difference to healthy food and we are proud of this fact.

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Vegetable Burgers with Coriander garlic cream sauce


These are a cheap-to-make, tasty alternative to meat-based burger patties. Goes hand in hand with our burger buns! They can also be used as part of a non-burger meal, with salad or cooked vegetables
of your choice.




  • Burger Buns of your choice
  •  250g red lentils
  • 1 Tbsp oil
  •  2 onions, sliced
  •  1 Tbsp tandoori powder
  •  425g tin chickpeas, drained
  •  1 Tbsp grated fresh ginger
  •  1 egg
  •  3 Tbsp chopped parsley
     (2 Tbsp chopped coriander, optional)
  •  2 ½ cups fresh gluten-free breadcrumbs 
  •  Plain flour for dusting
    Garlic cream:
  • 125g sour cream
  • 125ml fresh cream
  •  1 garlic clove, crushed
  •  2 Tbsp chopped parsley
     (2 Tbsp chopped coriander, optional for those who hate coriander)



  1. Simmer lentils in a large pan of boiling water for 8 minutes or until tender.

  2. Drain well and set aside.

  3. Fry onion in oil until tender. Add tandoori powder and stir until fragrant.

  4. Put chickpeas, half the lentils, ginger, egg, and onion into a food processor.

  5. Process for 20 seconds, transfer to a bowl.

  6. Add remaining lentils, parsley, coriander (if using), and crumbs.

  7. Mix well and divide into 10 patties.

  8. Toss each in flour and cook 3 to 4 minutes per
    side in a lightly greased pan.

  9. For the sauce, mix all ingredients together and combine thoroughly.

     Recipe by Judy Mcdonald


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